ABSTRACT This work aimed at investigating the viability of near infrared spectrometry (NIR), associated with chemometric methods, in order to identify differences at the levels of vigor of naturally and artificially aged soybean seeds. Seeds of six soybean genotypes were analyzed when freshly harvested, after natural aging in storage for eight months, and after artificial aging at the temperature of 41 °C for 96 hours. The seed moisture content, germination potential and vigor were evaluated. Also, there were measured the content of protein, oil and of the fatty acids: palmitic, stearic, oleic, linoleic and linolenic. The NIR spectra were obtained from the freeze-dried and grinded seeds. The natural and artificial aging of the seeds promote deterioration at distinct levels, reflecting in differences in seed vigor. The regions of the electromagnetic spectrum between wavelengths of 1000-1200 nm, 1350-1450 nm, 1800-1900 nm and 2300-2400 nm are important to distinguish the levels of quality of the soybean seeds. The contents of oil and protein have a relationship with the physiological quality of the seeds. Also, the most relevant wavelengths for the classification of seed vigor present a relationship with these compounds. NIR spectroscopy, in combination with chemometric methods, presents potential to be used in the classification of soybean seeds regarding their physiological quality.

RESUMO: A alface é uma das hortaliças folhosas mais produzidas e consumidas no Brasil. A colheita ocorre no período em que a planta atinge o crescimento vegetativo máximo, as folhas ainda estão tenras e sem indícios de pendoamento. Após este período, a planta é considerada inadequada para a comercialização, perdendo-se um alimento rico em vitaminas, sais minerais e composto bioativos, como os carotenóides. Desta forma, este trabalho teve o objetivo de avaliar a qualidade com base em mudanças físico-químicas em uma cultivar de alface roxa durante três idades diferentes. O trabalho foi desenvolvido em uma horta comunitária urbana no município de Sete Lagoas -MG. O delineamento experimental foi inteiramente ao acaso com três repetições sendo os tratamentos os três estádios de desenvolvimento (20, 30 e 40 dias após transplantio - DAT). Aos 40 DAT, a concentração de carotenóides totais e o teor de sólidos solúveis totais foram significativamente superiores, o pH foi menor; e a alface se tornou mais escura, apresentando menores valores do parâmetro b* (incremento da cor amarela) e maiores valores do parâmetro a* (incremento da coloração vermelha), diferindo significativamente das duas primeiras colheitas. A acidez titulável foi igual estatisticamente nas três épocas de avaliação. Considerando o alto conteúdo de carotenóides observado aos 40 DAT, pode-se considerar a colheita nesta idade.

ABSTRACT: Lettuce is one of the most produced and consumed leafy vegetables in Brazil. It is harvested when the plant reaches full vegetative growth and the leaves are still tender and there are no signs of bolting. The plant is unsuitable for commercialization after this period, thus, a food that is rich in vitamins, minerals and bioactive compounds such as carotenoid is lost. Therefore, the objective of this work was to assess the purple lettuce quality based on physical-chemical characteristics, in three different ages. The experiment was conducted in an urban community garden in Sete Lagoas MG, Brazil. A completely randomized experimental design was used with three replications. The treatments consisted of three development stages (20, 30 and 40 days after transplanting - DAT). The treatment with 40 DAT presented total carotenoids concentration and soluble solids content significantly higher, lower pH, and darker lettuce, with lower values of the parameter b* (increase in yellow color), and higher values of the parameter a* (increase in red color), compared to the first two treatments. The titratable acidity was statistically equal for the three evaluation periods. Considering the high concentration of carotenoids found at 40 DAT, the harvest can take place at this age.